Cacao native

mesquite
Algarrobo or mesquite
March 27, 2015
cocoa

Origin of  cocoa or cacao native:

It was assumed that cultivation of cacao (Theobroma cacao L) had originated in Mesoamerica, specifically with the Maya civilization, cacao native served as barter item and was more precious and had more value than gold to the indigenous. The cocoa native was cultivated by the Mayas over 2500 years ago.

In 2013 it was confirmed that the origin of cocoa is Peruvian. Its place of origin is between Montegrande and San Isidro, province of Jaén, Chinchipe basin, Cajamarca, Peru River. The archaeologist and historian Quirino Olivera Núñez found evidence of plants domestication that gave it an age older than 5,200 years, the oldest cocoa in America and the world.    It is assumed that the natural path of its departure from the warm forests of Mexico have been through Ecuador. Archaeological findings from the high Amazon, where it remained unpublished for more than five millennia, it deserves to be considered among the ten most important discoveries in the world of Archaeology Forum 2013, held enShangai, China.

The Peru owns 60% of the varieties of cocoa in the world and is the second largest producer of organic cocoa. Peru has been described by the International Cocoa Organization (ICCO) a country which produces and exports a fine flavored cocoa native, and is achieving 36% of world production of this type.

Cacao varieties

  • Cacao Criollo or native: it is the oldest and comes from Peru and Ecuador.
  • Cacao Stranger(forastero): is the most abundant, accounting for 90% of world production
  • Cacao Trinity: Originated from the island of Trinidad, it’s a natural biological hybrid, crossing the criollo and the stranger.

Cacao native: Main areas of cultivation in Peru

The cultivation takes place at  the bottom of the western slope of the Andes, and in the Peruvian jungle, between 300 and 900 m its the main places of cultivation are the valleys of Urubamba in the Convention and Lares in the department of Cusco, also  in the valley of the Apurimac River in the department of Ayacucho, in Tingo Maria in the department of Huanuco, Satipo in the department of Junin in Jaén, Bambamarca and San Ignacio in the department of Cajamarca, Bagua and Alto Marañón in the department of  the Amazonas.

The quality of our products reflect  the complete organic process of our native cocoa; beginning with our growers in the amazon zone (tarapoto, junin, piura and Pucallpa in Peru), we offer cacao or cocoa  products in bulk and wholesale prices for importers and distribuitors, we are suppliers of the best raw material from Amazon Andean zone…please contacts us Cacao Native 

cacao

Traditional use of cacao or cocoa


Cacao has been traditionally used as a tonic energizing and protecting against certain diseases. It has also been used to stimulate the appetite, increase stamina and reduce fatigue. Some cultures have even consumed it as an aphrodisiac. The medicinal uses of cocoa are both as a primary care as a vehicle to develop other medicinal substances, which were originated in the New World and disseminated in Europe in the mid-1500s. Cocoa and chocolate were used traditionally as energizer and as a general tonic to protect against disease. They have been used also to stimulate appetite, increase endurance, and reduce fatigue. Some cultures used it as an aphrodisiac. The medicinal uses of cocoa as well as primary care as a vehicle to develop other drugs, which originated in the New World, and disseminated in Europe in the mid-1500s.

Benefits of cacao:

stabilizes blood pressure:
The flavonoids in –antioxidants in cacao- stimulate the production of nitric oxide, a molecule that promotes vasodilation or increased caliber of the blood vessels. Thereby blood flow and stable blood pressure.
Helps prevent heart disease and stroke
Cocoa consumption is associated with lower incidences of heart attacks. Polyphenolic flavonoids found in this fruit have the potential to prevent heart disease. Flavonoids are antioxidants that are also present in fruit color.
Lower bad cholesterol
As it was demonstrated by a scientists at Harvard Medical School, consumption of black chocolate with 60-70% cocoa, lowers levels of low density lipoprotein (LDL) or "bad" cholesterol and increases "good" cholesterol.
influences insulin resistance
The antioxidant effects of cocoa can directly positively influence resistance to insulin or the inability of the body to respond to insulin, helping to reduce the risk of diabetes.
Improve brain function:
The flavonoids in cocoa improve the system activates the thought patterns, as demonstrated by a study of 90 elderly people with mild cognitive impairment, published in Hypertension. By taking flavonoids derived from cocoa for eight weeks, they improved in their function tests
Relieves stress
The rich anti-oxidant profile The bromine, an alkaloid present in cocoa, is a non-addictive stimulant of the central nervous system. Its softer than caffeine and its effect is prolongedAssistance to the brain, anandamide production, responsible for the feeling of euphoria and pleasure neurotransmitter.
Reduce the risk of cancer
Cocoa helps reduce the risk of cancer because it is rich in flavonoids, antioxidants that act at the cellular level; these fight free radicals and prevent the formation of cancer cells.
Improve the visual health
The flavonoids in the fruit enhance the ability to see in difficult conditions, as demonstrated by a study conducted at the University of Reading in England. Participants showed greater visual acuity two hours after consuming black chocolate in visual memory tests.
Excellent for sexual performance
One of the most popular natural aphrodisiacs is chocolate. The chemicals found in cocoa, phenyl ethylamine (PEA) and serotonin, hormones are responsible for stimulating the sense of wellbeing in the brain, increase arousal and pleasure during orgasm.
Allies for your your kidneys
The Theo bromine, a chemical present in cocoa, which is a relative of caffeine but with moderate effects and long lasting. Coffee acts like a diuretic, increasing urine output. Besides being a mild stimulant for the nervous system.

Side effects and contraindications of cocoa:

Pregnancy / Breastfeeding: Generally Recognized as Safe (GRAS) when used in moderate amounts or quantities, use in food, avoid greater amounts than those found in foods due to its safety and has not been dose tested. The caffeine content should be limited during pregnancy.

Interactions: None well documented.

Adverse Reactions: Children who consume large amounts of chocolate and caffeinated beverages may have tics or concerns. Chocolate ingredients may precipitate the migraine, and cocoa products may be allergenic.


Cacao, How to Use:


Ethno medical Use:

Many of the traditional properties attributed to cocoa are due to the presence of polyphenols, it has been shown that this compound content is higher in cocoa powder, followed by cocoa nibs. In the Amazonian tribes are credited with increasing longevity, this was proven scientifically resulting in the intake of 2.11 g per day improves quality of life and slows the aging cardiovascular. There are many studies that try to demonstrate the benefits of cocoa attributed by ethnic consumption.

Recommended Use:

The recommended way to consume cocoa is using the whole cocoa bean, with all its shell and raw material, it can also be consumed in something called cocoa powder , this way the cocoa can be consumed  in a smoothies, cereal, or hot.

It is advisable to consume a minimum of 12-14 cocoa beans for women and 16-18 cocoa beans a day for men.

 

Cacao native Premium products :

Cacao native has different presentations according to their different processes, but has proven effective in each use.

  • Organic Cacao powder
  • Organic Cacao nibs
  • Orcanic cacao paste
  • Orcanic cacao native(criollo) beans
  • Organic roasted cacao

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